Sydney Flour Coupon Gift and Recipe Book

COUPON

GIFT

CUTkAj

RECIPE

BOOK

r /

w:

SAVE THE COUPONS IRON
THESE FAMOUS PRODUCTS

First of all, save your Gift
Coupons from every packet
of SYDNEY Self-Raising
FLOUR and FEDERATION
PLAIN FLOUR that you
use. Then choose carefully
the article you require from
this catalogue. When you
are posting your Gift Cou¬
pons to us make quite sure
that the parcel is SECURELY
WRAPPED, and that it has
the correct amount of post¬
age and your name and
address enclosed, so that
we will know from whom
the coupons come.

Then write us a letter stat¬
ing the number of Gift
Coupons sent and what you
require for them.

ALWAYS MAKE A SECOND
CHOICE in case any article
is out of stock and enclose
sufficient stamps to cover
return postage. We cannot
accept responsibility for
breakage of articles in the
post. Consequently, custo¬
mers are requested, when¬
ever possible, to choose
unbreakable goods.

Never cut the catalogue.
Simply state the number and
description of the article
required.

weight sil.

'post' or deliver Coupons fa -

STOCK YOUR LINEN CUPBOARD FREE
with SYDNEY FLOUR and FEDERATION
PLAIN FLOUR GIFT COUPONS

QUALITY
BATH TOWELS

In pink, blue and
green. Size: 21” x
41”.

Coupons . required:
318 for each towel.
Dark Striped Tovjels:
228 coupons for
each towel.

PURE LINEN
TEA

TOWELS

No. 202 — Very
good quality.

Size: 32” x 22”.

Coupons re¬
quired: 120 for
each tea towel.
LINEN TEA
TOWELS. Size:
20” x 30”. Cou-
pons required:
68 for each
towel.

BUNGALOW
CLOTHS TO
BRIGHTEN
YOUR TABLE

No. 22 9—Fast
colours.

36” x 36”: 260 cou¬
pons for each cloth.
52” x p2”: 400 cou¬
pons for each cloth.

FACE CLOTHS
BEST QUALITY
ENGLISH

No. 218.

Coupons required: 48 for
each cloth.

LOVELY

PILLOW CASES

No. 201—Good quality
Housewife Pillow Cases.
Coupons required: 70 for
each pillow case.

LADIES' AND
CHILDREN'S
HANKIES

No. 225—Attractive floral
designs.

Coupons required: 25 for
each hankie.

EASY TO'MAKE 'N BAKE RECIPES FOR CAKES AND
SCONES USING SYDNEY SELF-RAISING FLOUR

COFFEE CAKE

INGREDIENTS: y»lb. butter, 1 cup milk, iy 2 cups
sugar, 3 cups SYDNEY SELF-RAISING FLOUR,
3 eggs.

METHOD: Beat butter, sugar to a cream, beat Id
eggs, beat well, add flour and milk alternately, bake
in a flat tin in a moderate oven.

Cinnamon Top for Cake: 3 tablespoons sugar, 5
tablespoons flour, 2 tablespoons butter, 1 tablespoon
cinnamon. Rub all together with fingers till crumbly,
put on top of cake before baking.

CHOCOLATE CHEESE CAKES

INGREDIENTS: 6oz. short crust, 1 egg, 3oz. butter,
2 tablespoons milk, 3oz. sugar, 1 tablespoon cocoa,
vanilla, 6oz. SYDNEY SELF-RAISING FLOUR, jam.
METHOD: Make the short crust, roll into a thin
sheet. Cut into rounds with fluted cutter, line deep
patty tins with the rounds, and place half teaspoon
of jam in each. Cream the butter and sugar, add
the beaten eggs, then blended cocoa and milk, lastly
the flour and vanilla. Place a good teaspoonful of
the mixture in each pastry case. Ornament the top
with strip of pastry. Bake in hot oven for 10 to 12
minutes. Turn on to cake cooler.

PLAIN LAYER CAKE

INGREDIENTS: 2 eggs, 2% cups SYDNEY SELF-
RAISING FLOUR, 4 dessertspoons butter, % cup
milk, % cup sugar.

METHOD: Beat butter and sugar to a cream, add
eggs well-beaten, then milk, then SYDNEY SELF-
RAISING FLOUR. Mix well, but lightly. Bake in
moderate hot oven about three-quartertl of an hour.
Decorate with cocoa icing and place nuts and crys¬
tallised cherries on top.

ORANGE CREAM CAKE

INGREDIENTS: 2 cups SYDNEY SELF-RAISING
FLOUR, 2 eggs (yolks well-beaten), % cup butter,
I cup of milk, 1 cup sugar, 1 teaspoon vanilla, 2 eggs
(white stiffly beaten).

METHOD: Cream butter thoroughly, add sugar

gradually and cream together until light and fluffy.
Add egg yolks, then flour alternately with milk, a
small amount at a time. Beat until smooth, add
vanilla, fold in egg whites. Bake in two greased 9"
sandwich tins in moderate oven for 30 minutes. Spread
orange filling between layers and cover with boiled
frosting. Decorate with candied orange peel.

ORANGE CAKE

DROP SCONES

INGREDIENTS: y 2 lb. SYDNEY SELF-RAISING

FLOUR, Vfe pint milk, 1 egg, pinch salt, 1 tablespoon
sugar.

METHOD: Sift flour, salt, sugar together in a basin,
make a hole in centre, pour in beaten egg, mix to a
smooth batter with milk, heat and grease pan, drop
on spoonfuls of the batter, as each scone sets, turn
over with a greased knife, brown other side, butter.
Serve hot or cold.

GEM SCONES

INGREDIENTS: 2 cups SYDNEY SELF-RAISING
FLOUR, 1 cup milk, 1 tablespoon sugar, 1 tablespoon
butter, 1 egg.

METHOD: Beat butter, sugar, add beaten egg, then
lastly flour, all beaten with a fork, put in very hot
greased tins. Bake in quick oven.

PIKELETS

INGREDIENTS: 1% cups SYDNEY SELF-RAISING
FLOUR, 1 cup milk, 1 or 2 eggs, 1 tablespoon cream,
1 tablespoon sugar, pinch salt.

METHOD: Beat sugar, eggs, add milk, sift in flour,
rub pan with butter, drop in spoonfuls batter, cook a
golden brown each side.

SCONES

INGREDIENTS: lib. SYDNEY SELF-RAISING

FLOUR, Vfe pint milk, 1 tablespoon butter, 1 teaspoon
salt.

METHOD: Sift flour, salt together, rub in butter
with finger tips, mix in milk lightly with blade of
knife, to form a light dough, roll out lightly, working
as little as possible, cut into rounds or squares
thick, bake in quick oven from 7 to 10 minutes, add
fruit if desired.

PRETZELS

INGREDIENTS: ^lb. butter, iy 2 cups SYDNEY SELF-
RAISING FLOUR, % pint cream.

METHOD: Beat the butter to a cream and add
whipped cream and flour tQ make a stiff dough. Let
it stand over-night. Make into shapes of figures of 8
and dip into crystal sugar. Bake in a hot oven until
light brown.

EASY CAKE No. 1

INGREDIENTS: 141 b. butter, small % cup milk,
scant Milb. sugar, 3 eggs, %lb. SYDNEY SELF-
RAISING FLOUR, grated rind of 3 oranges.

METHOD: Beat butter to a cream, add sugar,
orange rind, then yolks, well beaten, milk, then
stiffly beaten whites, mix SYDNEY SELF-RAISING
FLOUR, salt, stir in, put in 2 large flat tins, bake in
quick oven. Spread with a layer of lemon cheese or
icing between, cover with following icing. One cup
icing sugar softened to thickness required with orange
juice, grated rind of 2 oranges.

SPONGE SANDWICH

INGREDIENTS: 1 small cup sugar, *4 cup boiling
water, 3 eggs, 1 tablespoon butter, 1 cup SYDNEY
SELF-RAISING FLOUR, pinch salt.

METHOD: Beat whites of eggs with sugar, 10
minutes, add yolks well-beaten, gradually sift in flour,
dissolve butter in boiling water, add, bake in buttered
sandwich tins in rather hot oven. Put ^hipped
cream, lemon cheese or icing between.

PRINCESS CAKE

INGREDIENTS: 1V 2 cups SYDNEY SELF-RAISING
FLOUR, 1 cup sugar, 3 eggs, 6oz. butter, Vfe teaspoon
vanilla. 3 tablespoons milk.

METHOD: Cream, sugar and butter, add well-beaten
eggs, then the milk, beat well, add vanilla, and lastly
the SYDNEY SELF-RAISING FLOUR. Make into a
light dough. Place in two well-greased sandwich tins.
Bake in moderate oven for 35 to 40 minutes. When
cold fill with caramel filling.

INGREDIENTS: 2 cups SYDNEY SELF-RAISING
FLOUR, 1 teaspoon mixed spice, 1 cup brown sugar,
1 tablespoon butter, y 2 cup milk with 1 egg in it, 1
cup of sultanas or stoned raisins, % teaspoon salt.

METHOD: Mix all well together, bake hours

EASY CAKE No. 2

INGREDIENTS: lib. SYDNEY SELF-RAISING FLOUR,
a few carraway seeds, 2oz. butter, 1 egg, 2oz sugar, 1
cup milk, 1,41b. currants or sultanas, salt.

METHOD: Mix flour, rub in butter and sugar, cur¬
rants, seeds, beat egg, mix with milk, bake 1% hours.

EASY CAKE No. 3

INGREDIENTS: 1 egg, 1 cup SYDNEY SELF-
RAISING FLOUR, not quite % cup sugar, 1 tablespoon
butter, y 4 cup milk.

METHOD: Mix all together and bake for about 20
minutes in medium oven.

JAM ROLL

INGREDIENTS: 2 eggs, % cup sugar, 1 cup SYDNEY
SELF-RAISING FLOUR, 2 large tablespoons water.

METHOD: Beat eggs and sugar well, add flour, then
water, butter well a flat dish, pour in batter, bake in
a quick oven, turn on to paper sprinkled with castor
sugar, spread with jam, roll. Enough for two roljs.

Attractive ALUMINIUM* WARE
of Excellent Quality

These examples illustrated are samples of the ex¬
cellent selection of aluminium ware. Read list care¬
fully for complete range of gifts.

Save Free Gift coupons from SYDNEY Self-Raising
FLOUR and FEDERATION Plain FLOUR.

MAKE A SECOND CHOICE in case any article is
out of stock.

Coupon

No. Article value for

each item

71 8" Colanders . 136

71 9" Colanders . 158

127 Check Cake Pans. 86

130 Bar Tin . 76

158 Pie Plate 78

146 Heart Sandwich Tin 54

77 7" Round Sandwich Tins . . 46

77 8" Round Sandwich Tins . . 58

77 9" Round Sandwich Tins . . 64

126 Ring Cake Pan . 110

133 Recessed Cake Pan 80

89 Nut Loaf Tin . 92

85 Swiss Roll Tin . 86

123 12-hole Patty Tin (plain or shell) 120

145 9-hole Deep Patty Tin . . 100

1507 6" Pudding Steamers 115

1057 7" Pudding Steamers 120

95 2-pint Billy Cans . 225

96 3-pint Billy Cans . 275

64 16-gauge Saucepans with red

or green handles:

1£ pint . 176

2 pint . 220

3 pint . 270

103 Milk Measure. 90

156 Deep Fruit Cake Tins 90

92 7" Aluminium Pie Dish . . 40

92 9" Aluminium Pie Dish . . 56

92 10" Aluminium Pie Dish 78

92 11" Aluminium Pie Dish 86

92 12" Aluminium Pie Dish 108

70 Milk Saucepan . 68

60 8" x 4" Cake Storer 186

61 Biscuit Storer . 186

132 8" 16-gauge Cutlet Pan 218

1508 Whistling Kettles . 216

MORE WONDERFUL RECIPES!

GOLDEN CAP PUDDING

INGREDIENTS: I cup golden syrup, 2 eggs,
4 tablespoons butter, salt, 4 tablespoons
sugar, enough milk to make a rather stiff
batter, 2 tablespoons SYDNEY SELF-
RAISING FLOUR, vanilla or lemon
flavouring.

METHOD: Butter a basin, pour into it the
golden syrup, into another basin put the
butter, beat to a cream, add sugar, beat
well, stir in beaten eggs, add Sydney Flour,
essence, milk, pour mixture into basin care¬
fully on top of treacle, do not stir, steam
2 hours. Serve with treacle sauce.

ROLY POLY

INGREDIENTS: 8oz. SYDNEY SELF-

RAISING FLOUR, 2oz. sugar, 4oz. suet, \
teaspoon salt, 4oz. raisins. Mix with milk
or water.

METHOD: Mix dry ingredients together,
add enough milk or water to make into a
nice roly shape, boil in a floured cloth 3
hours. Serve with a white sauce. Jam may
be substituted for raisins if liked, spread on
paste and rolled.

PLUM PUDDING WITHOUT EGGS

INGREDIENTS: 4oz. suet, 4oz. raisins or
sultanas, 4oz. SYDNEY SELF-RAISING
FLOUR, a little candied peel, and white
sugar is used, a small tablespoon treacle,
4oz. breadcrumbs, 4oz. brown sugar, 4oz.
currants, 1 teaspoon salt, breakfast cup milk.

METHOD: Mince the suet fine, boil for a
few minutes in a breakfast cup of milk, then
pour it on the sugar and breadcrumbs, when
slightly cool add other ingredients. Boil at
least 3 hours. Serve with brandy sauce.

STEAMED CHOCOLATE PUDDING

INGREDIENTS: 2 tablespoons milk, 1 table¬
spoon cocoa, 4oz. SYDNEY SELF-RAISING
FLOUR, vanilla, 2oz. butter, loz. sugar,
1 egg.

METHOD: Cream butter and sugar till as
white as possible, add the beaten egg, then
milk, in which cocoa has been blended,
lastly the sifted SYDNEY SELF-RAISING
FLOUR and vanilla. Steam for 1£ to 11
hours. Serve with chocolate sauce.

vanilla. Cream butter and sugar, add the
blended cocoa and vanilla. Cover the
squares with icing and then roll in browned
coconut. To brown coconut, spread on a
Swiss Roll tin and place in a slow oven till
pale brown.

TREACLE PUDDING

INGREDIENTS: 2 eggs, 4oz. SYDNEY
SELF-RAISING FLOUR, 2 dessertspoons
butter, salt, 2 tablespoons sugar, 2 table¬
spoons treacle, 1 tablespoon milk.

METHOD: Beat butter, sugar to a cream,
add well-beaten eggs, flour by degrees,
butter a mould, pour in treacle, then care¬
fully add the mixture, steam 1£ hours. Serve
with treacle. * •

BATTER AND JAM PUDDING

INGREDIENTS: 4 tablespoons SYDNEY
SELF-RAISING FLOUR, 1 pint milk, 2 eggs,
jam, 1 tablespoon butter, pinch salt.

METHOD: Make a smooth batter of tVe
flour, eggs and milk. Melt the butter in a
quart pie dish, pour in the batter, put a few
spoonfuls of jam on top and bake in a quick
oven for three-quarters of an hour.

PLAIN STEAMED PUDDING

INGREDIENTS: 8oz. SYDNEY SELF-

RAISING FLOUR, 2 eggs, 4oz. sugar, 5
tablespoons milk, 3oz. butter, few drops
essence of lemon.

METHOD: Beat butter and sugar to a
cream, add eggs, then milk. Stir in flour, add
essence. Pour into well-greased mould,
covered with piece of well-greased paper.
Steam for two hours. Serve with jam sauce.

DATE PUDDING

INGREDIENTS: 4oz. SYDNEY SELF-

RAISING FLOUR, 2 eggs, 2oz. butter, 3
tablespoons milk, 4oz. sugar, 1 teaspoon
lemon juice, 4oz. dates, pinch salt.

METHOD: Beat butter, sugar together, add
eggs, beat well, then add milk and well-
chopped dates, lemon juice, sifted flour,
vgteam li hours.

LAMINGTONS BOILED BATTER PUDDING

INGREDIENTS: 5oz. butter, 4 tablespoons INGREDIENTS: 3 eggs, a good 1 pint milk,

milk, 2 eggs, lOoz. SYDNEY SELF- 4 tablespoons SYDNEY SELF-RAISING

RAISING FLOUR, vanilla, 5oz. sugar. FLOUR, 1 teaspoon butter, salt.

METHOD: Cream butter and sugar, add METHOD: Beat eggs well, mix in flour, salt,

beaten eggs with 'milk and vanilla and lastly smoothly, then heat the milk, with butter in

the flour. Place mixture in greased baking it. Stir in the butter, steam 1J hours in a

tin. Bake in moderate oven 30 to 40 minutes. greased basin with paper on top. Serve with

Turn on to cake cooler, leave until next day. brown sugar and butter or with hard sauce.

Then cut into squares. To make icing—3oz. The same mixture may be baked instead of

butter, 1 tablespoon cocoa, 8oz. icing sugar, boiled. Bake 1 hour.

CUTLERY & CLASS WARE

ALLOW FOR POSTAGE AND FREIGHT WHERE INDICATED

No. 47 —E.P.N.S. Soup
Spoons.

Coupons required: 84 for
each spoon.

No. 54 —E.P.N.S. Table
Spoons and Table Forks.
Coupons required: 100
for each spoon or fork.

No. 55 —E.P.N.S. Tea¬
spoons.

Coupons required: 54 for
each spoon.

No. 56—E.P.N.S. Dessert
Spoons and Forks.

Coupons required: 84 for
each spoon or fork.

Coupons required: 112 for each knife.

No. 34 — Stainless Steel Sabre Pattern Table Knives.

Coupons required: 112 for each knife.

No. 31 — Stainless Steel Sabre Pattern Dessert Knives.

Coupon

Freight

value for

and

No.

Item

ea. item

packing

198

Lemon Squeezer

.. .. 20

6d.

199

Pepper and Salt

Shaker 18

6d.

200

Sandwich Tray

.50

1/6

Various styles and sizes

of Salad Dishes

.. .. 60

2/-

Coupon Freight
value for and
ea. item packing
• . 40 1A-

- . 95 2/-

. . 85 2/-

. . 50 8d.

. . 45

. . 20

. . 15

No. Item

190 7 \" Fluted Vase

192 Rose Bowl with Flint

193 Salad Bowl

194 Sugar Basin

195 Jam Dish .

196 Nappie Glass

197 Tumbler .

★ MAKE A
SECOND CHOICE
IN CASE

ANY ARTICLE IS
OUT OF STOCK

MODERN MARQUIS WARE PLASTICS M
SAVE GIFT COUPONS FROM SYDNEY SELF-RAI

MW18/N

MW 42

MW56

MW34

No.

ARTICLE

Coupon value
ior each item

MW1

Egg Cup ..

6

MW2

i-1 b. Frig. Box

44

MW6

6" Round Plate

30

MW8

8" Round Plate

45

MW9

9" Round Plate

60

MW12

Beaker

25

MW16

Small Sugar Basin 10

MW18/N

Fruit Bowl

84

MW19

Cereal Bowl ..

30

MW22

Condiment Set

96 (set)

MW23

Egg Rack

50

MW28

Kitchen Scoop

25

MW29

Sugar Basin and Lid 40

MW8

MW40

Specify your choi

PLASTIC GIFTS Afk
IN RED, BLUE j:

MW19

for tin

FREE <

MAKE COLOURFUL AND USEFUL GIFTS
AISING FLOUR AND FEDERATION PLAIN FLOUR

these

GIFTS

MW39

No.

MW34

MW39

MW40

MW42

MW43

MW47

MW52

MW53

MW56

MW59

MW66

MW68

ARTICLE

Coupon value
for each item

Small Cream Jug

10

Salt and Pepper

45 (set)

Meal-time Set

90

Kitchen Funnel

24

Bunny Plate (Boxed) 84

Sink Strainer ..

62

Teaspoon

5

1-lb. Utility Box

58

Sweet Dish

14

35-oz. Jug

115

Dessert Spoons

10

2-lb. Frig Dish

120

oice of colour

f

E AVAILABLE
R GREEN

MW52 MW66

MW23

MW 5 3

VI

16

MW47

ICINGS AND FILLINGS FOR CAKES

ALMOND ICING

INGREDIENTS: lib. castor sugar, lib.
almonds, whites 4 eggs, few drops rose
water and essence of almonds.

METHOD: Blanch pound almonds, whisk
white of eggs stiffly, add sugar, almonds,
essence. When thoroughly mixed, lay
smoothly on cake about £" thick, put in a
cool oven to dry, then pour a water icing
over, then an egg and sugar icing.

BOILED ICING

INGREDIENTS: 2 cups brown sugar,

whites 2 eggs, chopped cherries, candied
peel, shredded orange peel or pineapple.

METHOD: Boil sugar in very little water,
pour hot on the beaten whites of eggs,
beat till cool and stiff. For filling, add
chopped cherries, candied peel, shredded
orange peel.

CARAMEL ICING

INGREDIENTS: 1 cup brown sugar, 1 table-
spopn butter, £ cup cream, 1 teaspoon
vanilla.

METHOD: Boil 4£ minutes, beat well, pour
over cake.

CHOCOLATE ICING

INGREDIENTS: 2oz. butter, 6oz. icing sugar,
1 teaspoon. vanilla, 3 dessertspoons cocoa
melted in 2 tablespoons boiling water.

METHOD: Beat up well, spread on cake.
It takes 12 hours to set.

COFFEE ICING

INGREDIENTS: 2oz. fresh butter, |lb.
icing, 1 tablespoon strongly made coffee.

METHOD: Beat butter and sugar to a
cream, add the coffee (cold) very gradually,
a few drops at a time till a firm, smooth
paste.

MOCK CREAM

INGREDIENTS: 1 small cup sugar, 1 table¬
spoon butter, juice of 1 orange, 1 lemon or
2 passionfruit, yolk 1 egg.

METHOD: Mix sugar, butter, juice of
orange and lemon together, bring to the boil,
add the yolk of an egg, stir till thick, if not
thick enough add a little cornflour when
cold.

%

^ 4 -

nSB

OUR

/

Flow*

Save the BDEE GIFTS

COUPONS faH ® 1 1-1

it

i

I Jwwtw I

Ik

+ %*** I

\\*A

i \y ‘

1

OTHER USEFUL GIFTS

No. 165 — Kitchen Scales.

Coupons required: 450.

No. 166 — Durable Egg Slice.
Coupons required: 50.

No. 167 — Fine Mesh Coffee Strainer.
Coupons required: 50.

No. 171 — Strongly made Flour Sifter.
Coupons required:

Small, 60; Large, 84.

No. 174 — Soap Saver.

Coupons required: 50.

No. 175 — Potato Masher.

Coupons required: 60.

No. 170 — Fine Wire Gravy Strainer.
Coupons required: 90.

No. 177 — Soft, Fleecy Dish Mop.
Coupons required: 50.

No.

182

Item

White Basins:
5"

6 " . .

7" . .

8 " . . . .
9" . .

Packing and
Coupons freight

701
801
90 [
1301
170 I

1/- small
2/- large

57 Cups and Saucers:

White . . . . 60)

Pink or blue 115)

9d. each

58 White Plates:

7" . .

9" . .

10 "

30]
50 >
60)

6d. each
plate

181 Mixing Bowl:

Medium . .
Large

275} 2/6 each

183 WTrite Squat Jugs:

1 pint . . . . 130]

1J pint .. .. 160 [ 1/- each

2 pint . . . . 180 j

-L

BASIC RECIPES

BASIC RECIPE FOR PLAIN OR
SHORT PASTRY

6oz. Sydney Self-raising Flour, 2oz. Federation plain
flour, level teaspoon salt, 4oz. shortening (butter,
lard or clarified dripping), 5 tablespoons cold water.

Prepare a hot oven (450 deg. F.). Sift flour
and salt. Rub in fat with tips of fingers
like fine breadcrumbs. Make well in centre,
add water and stir in flour, quickly and
lightly. Turn on to lightly floured board.
Shape lightly into a ball. Use as required,
rolling to J" thickness. Bake in hot oven
(450 deg. F.) for 15 minutes and then reduce
heat to moderate, cooking further, if
necessary, to cook filling.

This is sufficient for an 8" 2 crust pie, 2
open pie crusts 8", or about 1£ doz. patty
shells, 3".

VARIATIONS OF SHORT PASTRY
Rich Short. Add an egg yolk and omit 1
tablespoon water.

Cheese Pastry. Add 1 cup grated cheese to
flour before adding water. An egg yolk may
he added with the water. Use as a basis for
savories or creamed fish or vegetable pies.

Cream Cheese Pastry. Add 6oz. cream
cheese, rubbing in with shortening. Use for

salad pies or savoury cassolettes or creamed
fish or vegetable pies.

Nutty Pastry. Add I cup finely-chopped nuts
before adding water. Use with any sweet
filling or for vegetable pies.

Sweet Spiced Pastry. Sift 3 level teaspoons
mixed spice with flour and add 1 tablespoon
golden syrup with water, reducing water by
1 tablespoon.

BASIC RECIPE FOR BISCUIT PASTRY

2oz. butter, 2oz. castor sugar, I egg yolk, flavouring
essence, 2oz. Sydney Self-raising Flour, 2oz. Federa¬
tion plain flour, level teaspoon salt.

Cream butter and sugar. Beat in flavouring.
Add sifted flour and salt. Roll to a thin
sheet, thickness, and cut into shapes as
required. Bake in moderate oven (375 deg.
F.) until crisp and brown.

VARIATION OF BISCUIT PASTRY

Spiced Biscuit Pastry. Sift 2 level teaspoons
mixed spice with crust.

Nutty Biscuit Pastry. Mix \ cup finely-
chopped nuts with flour.

Orange or Lemon Pastry. Cream 1 level tea¬
spoon grated orange or lemon rind with
butter and sugar.

ASK FOR

FEDERATION

PLAIN

FLOUR

The ONLY
PLAIN FLOUR

with COUPON

TOYS FOR THE CHILDREN

Item Coupons Required No. of Coupons

BOOKS •• 60 - 72 ' 140

FOOTBALL 240

TENNIS RACQUET .. 240

GOLF STICK .. 80

CRICKET SET .. 180

DRUM ■■ 78

PAINT BOOKS .. 30

SYDNEY

HOUR

WITH

CREAM
of TARTAR

IN THE

GREEK 1ABEL
PACKET

iSSf

m.

\Pyi

t n0*

% Jmf.

f>v

4

MORE BASIC RECIPES

BASIC RECIPE FOR FLAKY PASTRY

4oz. Sydney Self-raising Flour, 4oz. Federation plain
flour, Z\ level teaspoon salt, 3oz. lard, 3oz. butter, / 2
cup water.

Sift flour and salt. Divide the fat into four
and rub £ into the flour; add water and stir
to a soft dough. Turn on to a lightly floured
board and shape lightly into smooth round.
Roll to rectangular shape three times as
long as wide. Spread another £ fat over § of
pastry. Lightly flour and fold into 3, folding
unbuttered part over first. Close edges and
roll again into rectangle. Repeat as above
until all fat has been used. Turn pastry in
same direction for each rolling. Roll as
required. Lift from board on rolling pin
before cutting and allow for shrinkage before
cutting. Bake in hot oven (450 deg. F.) for
10 minutes and then as for recipe. This is
sufficient for a 9" double crust pie, 2 open
pies or about 1 dozen small double crust
pies. This pastry is improved if chilled
between each rolling and especially before
the final rolling.

BASIC RECIPE FOR SUET PASTRY

8oz. Sydney Self-raising Flour, 4oz. Federation plain
flour, Z 4 . level teaspoon salt, 4oz. finely-chopped suet,
6 tablespoons cold water.

Sift flour and salt. Carefully remove all skin
from suet and when chopping combine with
the weighed flour to prevent sticking. Chop
until like fine breadcrumbs. Add remaining
flour. Mix to a firm dough with cold water.
Shape lightly into small round. Roll and
use as required for boiled or steamed sweet
or savoury puddings.

BASIC PANCAKE RECIPE

2oz. Sydney Self-raising Flour, 6oz. Federation plain
flour, Z 2 level teaspoon salt, 2 eggs, 2 cups milk, 2oz.
castor sugar.

Sift flour and salt. Beat eggs and sugar
and add 1 cup of milk. Make well in centre
of flour, add beaten eggs and milk and stir
in flour, mixing lightly but thoroughly to a
smooth thick batter. Stir in remainder of
milk and pour into a jug. Melt a little fat in
a frying pan, enough to grease well, pouring
off any surplus. Pour in enough batter to
cover pan thinly. Cook over medium heat
until golden brown on bottom, loosening
edges with round topped knife. Toss or turn
with a spatula and brown on other side.
Turn on to kitchen paper and sprinkle with
lemon juice and sugar. Continue until batter
is used. Roll at once and serve freshly made
and hot. Makes about 1£ dozen 7" pancakes.
For the savoury variations omit the sugar.

jjET weight

piAST» C

SYDNEY

SELF RAISING

FLOUR

with the FREE GIFT COUPON

WHY] SYDNEY FLOUR/^dUR FLOUR

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